terclim by ICS banner
IVES 9 IVES Conference Series 9 NEUROPROTECTIVE AND ANTI-INFLAMMATORY PROPERTIES OF HYDROXYTYROSOL: A PROMISING BIOACTIVE COMPONENT OF WINE

NEUROPROTECTIVE AND ANTI-INFLAMMATORY PROPERTIES OF HYDROXYTYROSOL: A PROMISING BIOACTIVE COMPONENT OF WINE

Abstract

Hydroxytyrosol (HT) is a phenolic compound present in olives, virgin olive oil and wine. HT has attracted great scientific interest due to its biological activities which have been related with the ortho-dihydroxy conformation in the aromatic ring. In white and red wines, HT has been detected at concentrations ranging from 0.28 to 9.6 mg/L and its occurrence has been closely related with yeast metabolism of aromatic amino acids by Ehrlich pathway during alcoholic fermentation. One of the most promising properties of this compound is the neuroprotective activity against pathological mechanisms related with neurodegenerative disorders including Alzheimer’s and Parkinson’s disease. Alpha-synuclein (αsyn), is a 140 amino acid protein abundant in the brain. In Parkinson’s disease, insoluble forms of this protein accumulate forming inclusions termed Lewy bodies which unravel different molecular events that finally cause the death of dopaminergic neurons. In order to evaluate the capacity of HT to inhibit αsyn fibril formation and to study the effect of this compound against αsyn induced toxicity and inflammation, several techniques have been used including fluorescence spectroscopy, transmission electronic microscopy, RT-PCR, western blot and immunohistochemistry. Our results demonstrate that HT (at micromolar levels, 25-50 µM) presents a strong inhibitory effect preventing not only αsyn aggregation but also exercising a destabilising effect by disaggregating αsyn fibrils. Moreover, HT is able to counteract αsyn-induced toxicity totally reverting the death of neuronal cells (PC12 cell line). Additionally, HT can reduce inflammation induced by αsyn fibrils in microglial cells (BV2 cell line). Indeed, a reduction of mRNA levels of TNF-α, iNOS, IL-1β, IL-6 and CXCL10 was observed after the co-treatment of BV2 with HT and αsyn fibrils. Our results also demonstrated that the molecular mechanisms involved in this effect are related with the modulation of mitogen activated protein kinases (MAPKs) and the generation of reactive oxygen species through nicotinamide adenine dinucleotide phosphate (NADPH) oxidase. To sum up, our data support the use of HT to prevent neurotoxicity and inflammation associated with Parkinson’s disease.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Article

Authors

Hornedo-Ortega, Ruth¹, Gallardo-Fernández, Marta¹, Cerezo, Ana Belén¹, Troncoso, Ana Mª1, Garcia-Parrilla, Mª Carmen¹

1. Departamento de Nutrici.n, Bromatolog.a, Toxicolog.a y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/ P. Garc.a Gonz.lez n. 2, 41012 Sevilla, Spain

Contact the author*

Keywords

hydroxytyrosol, alpha-synuclein, wine, neuroprotection

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

WHITE WINES OXIDATIVE STABILITY: A 2-VINTAGE STUDY OF CHARDONNAY CHAMPAGNE BASE WINES AGED ON LEES IN BARRELS

Ultra-premium champagne wines are characterized by a long stay on laths. The goal of the winemaker is to use all possible oenological techniques to keep the aromatic freshness of the future products. To that purpose, some champagne base wines can be aged on lees in oak barrels. However, if it is now acknowledged that such ageing practices contribute to the oxidative stability of dry white wines, no study has been done on Chardonnay champagne base wines designed for a long ageing on laths [1].
Read More

EFFECTIVENESS OF APPLIED MATERIALS IN REDUCING THE ABSORPTION OF SMOKE MARKER COMPOUNDS IN A SIMULATED WILDFIRE SCENARIO

Smoke taint (ST) is a grape-wine off-flavour that may occur when grapes absorb volatile phenols (VPs) originating from wildfire smoke (1). ST is associated with the negative sensory attributes such as smoky and ashy notes. VPs are glycosylated in the plant and thus present in both free and bound forms (2; 3). Wildfire smoke has resulted in a decline in grape and wine quality and financial losses which has become a prominent issue for the global wine industry.

Read More

SHIRAZ FLAVONOID EXTRACTABILITY IMPACTED BY HIGH AND EXTREME HIGH TEMPERATURES

Climate change is leading to an increase in average temperature and in the severity and occurrence of heatwaves, and is already disrupting grapevine phenology. In Australia, with the evolution of the weather of grape growing regions that are already warm and hot, berry composition including flavonoids, for which biosynthesis depends on bunch microclimate, are expected to be impacted [1]. These compounds, such as anthocyanins and tannins, contribute substantially to grape and wine quality. The goal of this research was to determine how flavonoid extraction is impacted when bunches are exposed to high (>35 °C) and extreme high (>45 °C) temperatures during berry development and maturity.

Read More

OENOLOGICAL POTENTIAL OF AUTOCHTHONOUS SACCHAROMYCES CEREVISIAE STRAINS AND THEIR EFFECT ON THE PRODUCTION OF TYPICAL SAVATIANO WINES

Due to the global demand for terroir wines, the winemaking industry has focused attention on exploiting the local yeast microflora of each wine growing region to express the regional character and enhance the sensory profile of wines such as varietal typicity and aroma complexity. The objective of the present study was to isolate and compare the indigenous strains of Saccharomyces cerevisiae present in different vineyards in the Mesogeia – Attiki wine region (Greece), evaluate their impact on chemical composition and sensory profile of Savatiano wines and select the most suitable ones for winemaking process.

Read More

INOCULATION OF THE SELECTED METSCHNIKOWIA PULCHERRIMA MP1 AS A BIOPROTECTIVE ALTERNATIVE TO SULFITES TO PREVENT BROWNING OF WHITE GRAPE MUST

Enzymatic browning (BE) of must is caused by polyphenol oxidases (PPOs), tyrosinase and laccase. Both PPOs can oxidize diphenols such as hydroxycinnamic acids (HA) to quinones, which can later polymerize to form melanins [1], which are responsible of BE in white wines and of oxidasic haze in red wines. SO₂ is the main tool used to protect must from BE thanks to its capacity to inhibit PPOs [2]. However, the current trend in winemaking is to reduce and even eliminate this unfriendly additive. Among the different possible alternatives for protecting must against BE, the inoculation with a selected Metschnikowia pulcherrima MP1 is without any doubt one of the most promising ones.

Read More